| Brand | Kubota |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15% |
Product details
It all starts with pristine water purified by the land of Koshiji. This is combined with the highest-quality sake-brewing rice cultivated in Koshiji’s ideal climate. History and heritage have been handed down over generations in the nature-loving hometown of sake. “TSUGU” is a supreme tanrei-karakuchi (crisp and dry) sake made in the great conditions of Koshiji, combined with the best sake brewing techniques of Asahi-Shuzo. Using the innovative polish method Genkei Seimai keeps the original shape of the grain to attain more Shinpaku (white heart) and less impurity to achieve next-level flavor.
Only 2500 bottles are produced every year. Capturing Tsugu in words is like trying to explain the perfection of a Mozart opera, the grandeur of a sunrise in the Grand Canyons, or the depth of a Rothko. Experience it once and spend the rest of your life trying to describe its beauty. TSUGU has a soft and rich aroma, a delicate but deep flavor, and a beautifully lingering aftertaste. We hope you will enjoy the flavors unraveled by each sip.
Rice: 100% Niigata Koshitanrei | Polishing Ratio: 35%, *equivalent to 20% by a conventional method
Elegant floral aroma with apple, pineapple, and vanilla. Soft mouthfeel with facets of white flowers, cracked pepper, stone fruit, malt, linden berry, mandarin, and saline minerality. Mild acidity coasts you to the dry, medium-long grassy finish.
Light fares like sashimi, sushi, and shrimp tempura showcase sake's magic, but also pair well with Wagyu Steak, fried chicken, or grilled eel for a balanced meal. Enjoy chilled. Serving in a wine glass or tulip champagne glass will let the acidity expand on your palate.
The sake brewing process at Asahi Shuzo involved two years of experimentation to find a method to polish rice that left as much of the center as possible while removing the outer protein. After going through 4000 different yeasts, they found five yeast cells that had undergone a natural mutation to produce the desired aroma.
Despite the popularity of sake brewing techniques, there is still much mystery in the field, especially in the final finishing steps of pressing, heating, and cooling sake. At Asahi Shuzo, the three in charge of these steps worked together to improve the process. They used only the lightest pressure, a fifth of the pressure used in a normal press, to press the sake out of the white lees. They then rapidly heated the remaining sake to 149°F, bottled it, and cooled it down by hand to 35.6°F. This resulted in sake with a cleaner, lighter taste, leaving no trace but leaving a lasting impression. This sake is the culmination of the brewery's technique, craft, philosophy, heart, and soul.
